Rainbow Jelly Cake with Coconut (Printable Version)

Silky agar-agar jelly layers in rainbow colors topped with rich coconut cream. Dairy- and gluten-free, ideal for summer.

# What You Need:

→ Agar-Agar Jelly Layers

01 - Agar-agar powder — 2 tablespoons
02 - Water — 3 3/4 cups
03 - Granulated sugar — 1 cup
04 - Red food coloring — a few drops
05 - Orange food coloring — a few drops
06 - Yellow food coloring — a few drops
07 - Green food coloring — a few drops
08 - Blue food coloring — a few drops
09 - Purple food coloring — a few drops
10 - Vanilla extract — 1 teaspoon (optional)

→ Coconut Cream Layer

11 - Coconut cream — 1 2/3 cups
12 - Water — 3/4 cup plus 1 1/2 tablespoons
13 - Agar-agar powder — 2 tablespoons
14 - Granulated sugar — 1/2 cup
15 - Salt — pinch

# Steps:

01 - Combine 2 tablespoons agar-agar powder and 3 3/4 cups water in a medium saucepan. Bring to a boil over medium heat, stirring constantly until the agar dissolves completely (about 3 minutes). Reduce heat if the mixture foams.
02 - Stir 1 cup granulated sugar and 1 teaspoon vanilla extract (if using) into the hot agar mixture until the sugar is fully dissolved. Remove the pan from heat.
03 - Pour the clear agar liquid into six heatproof bowls, dividing evenly. Add a few drops of red, orange, yellow, green, blue and purple food coloring to each bowl and mix until the color is uniform.
04 - Pour the red mixture into an 8-inch round or similarly sized rectangular mold. Let the layer cool 5–8 minutes at room temperature until it is just set but still slightly tacky. Repeat with the orange, yellow, green, blue and purple colors, allowing each layer to become just set before adding the next so layers adhere cleanly.
05 - Wipe the saucepan clean. Combine 2 tablespoons agar-agar powder with 3/4 cup plus 1 1/2 tablespoons water and 1 2/3 cups coconut cream. Warm gently over medium-low heat, stirring until the agar dissolves and the mixture reaches a gentle simmer. Add 1/2 cup sugar and a pinch of salt, stirring until dissolved.
06 - When the final colored layer is fully set, very gently pour the warm coconut cream mixture over the rainbow layers, distributing it evenly to avoid disturbing the colors. Allow the assembled cake to cool to room temperature.
07 - Refrigerate the mold for at least 1 hour, or until completely firm. To unmold, run a thin knife around the edges, invert onto a serving plate and ease the cake out carefully.
08 - Slice into neat wedges or cut into cubes and serve chilled. Store any leftovers covered in the refrigerator.

# Expert Advice:

01 -
  • You can have a jaw-dropping dessert that requires no baking or eggs—so nobody will ever guess it’s this easy.
  • Each slice is a refreshing bite of Southeast Asian nostalgia and sunlight, with cool coconut that wins over any crowd.
02 -
  • Don’t rush the layering—if you pour too soon, colors bleed and the rainbow turns muddy (I learned that after one anxious attempt).
  • Letting the coconut cream layer cool too much before pouring results in separated textures, so work steadily but gently.
03 -
  • Weighing the agar-agar instead of using spoonfuls makes the jelly consistent every time.
  • Swirl your food colors separately with clean picks to stop colors from blending together in the bowls.
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